Had a lovely bottle of yeasty, dry champagne in the fun "red" lounge area. It was a little loud in the bar area, but felt like we were in a happening location. We were moved upstairs for dinner -- much quieter, though it was still busy. The Restaurant Week menu was generous and enticing. I had the endive salad -- loved the tart pomegranate counterpoint to the goat cheese, the insanely tender pork cheeks with black lentils, and the chocolate hazelnut tart -- so rich, recommended sharing! All beautifully executed, and delicious. Special kudos to Jay, the sommelier who recommended the champagne and one of the best wines I've ever tasted 2015 Domaine Du Meix Foulot Mercurey
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